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A hand holds a measuring spoon and is pouring lemon juice into plant-based milk in a glass measuring cup.
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Dairy-Free Buttermilk

Make this vegan and dairy-free buttermilk substitute to use in your favorite recipes such as fluffy vegan pancakes, dairy-free ranch dressing, and more. Or you can even drink buttermilk straight from the glass!
Course Sauce
Cuisine American
Diet Vegan
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 1
Calories 110kcal
Author Marly McMillen

Ingredients

  • 1 cup plant-based milk
  • 1 tablespoon lemon juice

Instructions

  • Combine the plant-based milk with the lemon juice and gently stir. Set aside for 5 minutes to allow the milk to thicken.
    A hand holds a measuring spoon and is pouring lemon juice into plant-based milk in a glass measuring cup.
  • Store vegan buttermilk in a lidded jar (like a mason jar) and keep refrigerated. It will keep up to 5 days.

Notes

If you prefer something besides lemon juice, you can substitute apple cider vinegar, or even white vinegar.

Nutrition

Calories: 110kcal | Carbohydrates: 9g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 333mg | Fiber: 1g | Sugar: 6g | Vitamin A: 927IU | Vitamin C: 23mg | Calcium: 330mg | Iron: 1mg